7. Bitter & Twisted | A happening, grown-up cocktail lounge with wonderful global-inspired eats. Alternate sips of old favorites like the Sazerac, Aviation or Negroni with bites of modern favorites like the ramen burger, Seoul fried chicken and red chile beef. Stay for dessert: The Banoffee Pot (pictured), a combination of Graham cracker crumbles, banana and English toffee, is a surefire mood-enhancer.
Details: 1 W. Jefferson St., Phoenix. 602-340-1924, bitterandtwistedaz.com. John Samora/The Republic

Photos: Top 10 downtown Phoenix restaurants

7. Bitter & Twisted | A happening, grown-up cocktail lounge with wonderful global-inspired eats. Alternate sips of old favorites like the Sazerac, Aviation or Negroni with bites of modern favorites like the ramen burger, Seoul fried chicken and red chile beef. Stay for dessert: The Banoffee Pot (pictured), a combination of Graham cracker crumbles, banana and English toffee, is a surefire mood-enhancer.
Details: 1 W. Jefferson St., Phoenix. 602-340-1924, bitterandtwistedaz.com.
John Samora/The Republic

6. The Breadfruit | This cute Jamaican spot whisks you from the desert to the Caribbean with dishes like rum-laced smoked mussels, curried goat, jerk chicken and Red Stripe curried prawns (pictured). The adjacent Rum Bar lounge, with more than 100 rum varieties, promises to make your meal even more spirited.
Details: 108 E. Pierce St., Phoenix. 602-267-1266, thebreadfruit.com. The Republic

Photos: Top 10 downtown Phoenix restaurants

6. The Breadfruit | This cute Jamaican spot whisks you from the desert to the Caribbean with dishes like rum-laced smoked mussels, curried goat, jerk chicken and Red Stripe curried prawns (pictured). The adjacent Rum Bar lounge, with more than 100 rum varieties, promises to make your meal even more spirited.
Details: 108 E. Pierce St., Phoenix. 602-267-1266, thebreadfruit.com.
The Republic

5. Pomo Pizzeria | The pizzas here meet the strict guidelines of Verace Pizza Napoletana, which means they are made according to the traditional standards of Naples, the birthplace of pizza. The standards are beautifully upheld in all the fork-and-knife pizzas, like the bufala verace, topped with imported mozzarella di bufala, San Marzano tomatoes, fresh basil and a drizzle of olive oil.
Details: 705 N. First St., Phoenix. 602-795-2555, pomopizzeria.com. The Republic

Photos: Top 10 downtown Phoenix restaurants

5. Pomo Pizzeria | The pizzas here meet the strict guidelines of Verace Pizza Napoletana, which means they are made according to the traditional standards of Naples, the birthplace of pizza. The standards are beautifully upheld in all the fork-and-knife pizzas, like the bufala verace, topped with imported mozzarella di bufala, San Marzano tomatoes, fresh basil and a drizzle of olive oil.
Details: 705 N. First St., Phoenix. 602-795-2555, pomopizzeria.com.
The Republic

4. Matt's Big Breakfast | Why are crowds lined up out the door? It's because this breakfast is worth waiting for. From the cage-free eggs (pictured) and from-scratch pancakes with real maple syrup to the best bacon, sausages and off-the-bone ham (pictured) you may ever eat, Matt's turns everyone into a morning person.
Details: 825 N. First St., Phoenix. 602-254-1074, mattsbigbreakfast.com. John Samora/The Republic

Photos: Top 10 downtown Phoenix restaurants

4. Matt's Big Breakfast | Why are crowds lined up out the door? It's because this breakfast is worth waiting for. From the cage-free eggs (pictured) and from-scratch pancakes with real maple syrup to the best bacon, sausages and off-the-bone ham (pictured) you may ever eat, Matt's turns everyone into a morning person.
Details: 825 N. First St., Phoenix. 602-254-1074, mattsbigbreakfast.com.
John Samora/The Republic

Set in a charmingly restored 1913 bungalow, Cibo's wood-oven artisanal pizzas include the four cheese; the diavolo (mozzarella, tomato sauce, spicy salame); and the capricciosa (artichokes, ham, olives). Start with a burrata and prosciutto plate, and finish up with a Nutella mascarpone crepe.

A happening, grown-up cocktail lounge with wonderful global-inspired eats. Alternate sips of old favorites like the Sazerac, Aviation or Negroni with bites of modern favorites like the ramen burger, Seoul fried chicken and red chile beef. Stay for dessert: The Banoffee Pot, a combination of Graham cracker crumbles, banana and English toffee, is a surefire mood-enhancer.

This cute Jamaican spot whisks you from the desert to the Caribbean with dishes like rum-laced smoked mussels, curried goat, jerk chicken and Red Stripe curried prawns. The adjacent Rum Bar lounge, with more than 100 rum varieties, promises to make your meal even more spirited.

The pizzas here meet the strict guidelines of Verace Pizza Napoletana, which means they are made according to the traditional standards of Naples, the birthplace of pizza. The standards are beautifully upheld in all the fork-and-knife pizzas, like the bufala verace, topped with imported mozzarella di bufala, San Marzano tomatoes, fresh basil and a drizzle of olive oil.

Why are crowds lined up out the door? It's because this breakfast is worth waiting for. From the cage-free eggs and from-scratch pancakes with real maple syrup to the best bacon, sausages and off-the-bone ham you may ever eat, Matt's turns everyone into a morning person.

James Beard Award winner Chris Bianco sets the gold standard with his spectacular pizzas. The no-compromise formula is simple: the best flour, the best cheese, the best toppings. Try the Wiseguy with fennel sausage, roasted onion and house-smoked mozzarella; or the rosemary-scented Rosa, topped with red onion, pistachios and Parmigiano-Reggiano.